Had some chicken breast in the fridge. Didn't feel like breading them, so I made this. —mrslarkin
Test Kitchen Notes
This is a simple but very satisfying recipe. Dredged chicken cutlets are lightly pan-fried, then smothered with a basic lemon butter pan sauce. When it comes to simplicity, the details matter. You want some color on the cutlets, but too much cooking will dry them out, so the thickness of the pieces is important. Too thin and they’ll cook too fast. Too thick and they won’t cook evenly. The sweet spot is about 3/4-inch. For a quick meal, serve this chicken with pasta or rice. —The Editors
large boneless skinless chicken breast
unsalted butter, divided
juice of 1/2 lemon
low-sodium chicken broth
freshly cracked black pepper
flat-leaf parsley, roughly chopped
lemon slices to garnish
In This Recipe
Cut the chicken breast in half crosswise, dividing the thicker rounded end from the thinner pointed end, then further divide each half into cutlets roughly 3/4-inch thick. Season the cutlets with salt.
In a large non-stick frying pan, melt 2 tablespoons butter over medium heat.
Add the flour to a wide, shallow bowl. Season the flour with salt, then dredge the chicken cutlets in the flour.
Add a few dashes of olive oil to the melted butter. Add the chicken cutlets and pan fry for 2 minutes per side, until lightly browned and almost cooked through. Remove chicken to a warm platter.
Add lemon juice to the pan and deglaze. Add the chicken broth and stir until slightly thickened. Turn off the heat and stir in the remaining tablespoon of butter.
Dip chicken pieces into pan sauce, then return to warm platter. Pour remaining sauce over chicken. Season with fresh ground black pepper, and garnish with the chopped parsley and lemon slices. Serve immediately.